How to cook Gammon?!
(My mum used to boil it?) does anyone know how to cook Gammon joint?
Answers: I have a gammon joint at home for tonight's dinner.
(My mum used to boil it?) does anyone know how to cook Gammon joint?
When I get one from the supermarket (about 500g I think) I put it in cold water, bring it to the boil and boil it for about an hour then let it stand for 10 mins. It's yummy.
Boil it , in water (or in ginger ale to sweeten it - it takes about 3 hours on a low heat but it is gorgeous)
big roasting tin put joint in it and fill up with guinness. slowly roast in oven. trust me its Delicious
If you boil it, bring it to the boil and then change the water. It gets rid of the scummy foam.
Americans boil them in coca cola sometimes.
By coincedence thats what im cooking now. I was never a big fan of gammon, until xmas when my mum boiled hers in coca cola at xmas.
It was lovely.
So thats now how i do it. Its only a small joint, but i'm boiling it in coke with an onion cut into quaters thrown in too. I believe its a nigella lawson recipe - been cooking for about 2 hours should be done soon.
Baked Gammon in Cider
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Keys : English England Uk European British English
Ingredients :
Middle gammon
2 x Bay leaves
2 tsp Cloves
2 tbl Golden syrup
2 tbl Demerara sugar
1/2 pt Cider
1 x Tn peach halves
Chopped chives
Method :
* Total
* Cooking Time: allow 20 minutes per pound plus 20 minutes extra. Wash the joint, place in a saucepan, cover with water, add the bay leaves and bring to the boil. Cover and simmer for half total cooking time. Remove from the pan and discard liquid. Set oven to 375/F or Mark 5. Remove the skin from joint, score the fat and press in the cloves. Place in a roastina tin, pour the syrup over the fatty sides and sprinkle with the sugar. Add 1/2 pint cider to the tin and bake for remainder of cooking time. Baste with the liquid 2 or 3 times. Twenty minutes before the end of cooking time add the peach halves, reserving the juice, and sprinkle with chopped chives. When cooked, remove the joint and the peaches. Add the peach juice to the tin and boil rapidly to reduce to make a sauce; serve separately.
Creamy Pasta with Gammon
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Keys :
Ingredients :
250 gm Pasta penne, (8oz)
15 gm Butter, (1/2 oz)
1 sm Onion, chopped
75 gm Mushrooms, sliced (3oz)
2 x Cloves garlic, crushed
250 gm Cooked gammon, cut into strips (8oz)
1 x 200 millilit creme fraiche
2 tbl Freashly chopped basil
50 gm Parmesan cheese, grated (2oz)
Salt and freshly ground black pepper
Method :
* 1. Cook the pasta following pack instructions.
* 2. Meanwhile, melt the butter in a saucepan, add the onion, mushrooms and garlic and cook for 3-4 minutes.
* 3. Stir in the gammon, creme fraiche, basil, half the parmesan and seasoning and heat through for approximately 4-5 minutes.
* 4. Add the cooked, drained pasta to the pan and toss to combine.
* 5. Transfer to a warmed serving dish and sprinkle over the remaining parmesan.
* 6. Garnish with the basil and serve immediately with fresh crusty bread.
* NOTES : A quick and delicious way to use up left over gammon pieces.
Gammon with Roasted Pepper Sauce
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Keys :
Ingredients :
1 x Waitrose Gammon Joint, smoked or unsmoked, weighing approximately 900g (2lb)
2 x Sweet red peppers, quartered and deseeded
15 ml Olive oil, (1tbsp)
30 ml Sharwood's Hoi-Sin Sauce, (2tbsp)
30 ml Water, (2tbsp)
Method :
* Wrap the gammon in foil and roast in a preheated oven 180 C, 350 F, gas mark 4, for 30 minutes per 450g (1lb) plus 30 minutes. Remove the foil for the final 30 minutes, and rest the meat for a few minutes before carving.
* Meanwhile, cover a baking tray with lightly oiled foil and lay the peppers skin side up. Brush them with oil and roast in a preheated oven 230 C, 450 F, gas mark 8, for 20-25 minutes or until the peppers are charred.
* Place the hot peppers into a plastic food bag and twist the top. Leave for 5-10 minutes. The skins should now be easy to remove. Cut the flesh into strips.
* Blend the Hoi-Sin Sauce with the water and fold in the strips of pepper to make the sauce.
* Carve the gammon and serve with the sauce.
* NOTES : Roasting the red peppers for the sauce really brings out their flavour, and also makes it easier to remove their skins. Leek and potato cakes and lightly steamed broccoli make good vegetable accompaniments.
Put it in a saucepan, cover with water, bring to boil for two minutes, empty water, put into pressure cooker, when brought to steam, let it steam pressure for 30 minutes. that is what my wife does, and I never complain.
Yes boil it, follow the instructions regarding the cooking time(depending on weight).
Now this is the trick, do not through the water away.
Recipe for a very tasty and good for you soup.
4 pints of the gammon water/stock
2 Large Potatoes (peeled and chopped)
3 Large Carrots (grated)
2-3 medium Leeks (chopped finely)
Half a bag of orange split lentils
simmer for approx an hour.
chop some of the gammon up and put in as you want.
will keep covered in the fridge 3 days
Enjoy
I always do mine in the slow cooker
This is the best way to do it by far dear, listen to Nessie.
Put gammon steak on some tin foil, and wrap it around steak with silver side inwards. Foiled in at side as the juice will not escape and up into the oven at 220c for at least 25 mins as I don't know the size of your steaks. Just take out and open side of foil and test with a fork.
If you want to add a bit of pineapple as well as this is super to have with them.
Enjoy!
I like to roast it, set the oven to about 180 degC, cover the gammon in foil, cook it for about half an hour per 500g, plus an additional 45 minutes. Crisps the fat up nicely. If you want you could chuck in a few garlic cloves to give it a bit more flavour, but that's not for everyone.
I usually boil mine for 20 mins - turn it over and boil for another 20 mins. take it out and let it stand and cover with honey and wholegrain mustard and then roast for 30 - 40 mins.
1 gammon joint
1 bouquet garni
cold water enough to completely cover the gammon
pepper corns about 12
1 table spoon sugar
1 onion cut into 1/4
4 cloves
2 large cooking apples cut into 1/4 and deseeded
method put the gammon int a pan big enough to accommodate all of your ingredients put water into pan and bring to the boil then cook for ten minutes and remove the gammon from the pan get rid of the water and now put the gammon back int to the pan with all the other ingredients cover completely with cold water bring to the boil then reduce to a rapid simmer and cook for twenty minutes per pound once the gammon is cooked you can remove the skin/rind and let it cool now if you wish you can coat the gammon with Honey / maple syrup or even marmalade anything you like to give it a glaze then put into a hot oven and roast it for twenty minuets serve hot or cold as it is equally nice it is up to you but i can say that it will taste lovely.
if you think that the gammon might be salty then you can soak it in cold water for a few hours before you cook it and this will reduce the salt content
Boil it with carrots and onions. Serve it with pease pudding, potatoes and dumplings.
if its salty i suggest you leave it in cool water over night but i buy unsalted gammon i bake it in the oven on 220of i remove the skin and fat off and bake it with baco foli around it for about 1-1/2 hours but before you put it in the oven prick all over it and that will help to release any excess fat juices when it is done let it rest and then cut it i serve it with cabbge mashed potatoes and pineapple rings with a little piece of mustard sauce
Roasted Gammon Ingredients
1 kilogram smoked gammon
2 tablespoon Brown sugar
Water enough to cover
30 Whole cloves
4 Black peppercorns
Instructions for Roasted Gammon
Put the gammon into a large pot and cover with water. Add the peppercorns. Cover and bring water up to a boil. Cook at a boil for the alloted amount of time, see below.
Remove from the water, discard water. Remove rind from gammon. Score fat. Place a whole clove into each diamond shape, sprinkle with the brown sugar.
Place in a roasting tin with a small amount of water. Roast uncovered in the oven until juices run clear.
Gas mark 6, 30 minutes per 500gram +30 minutes.
Boil for 2/3 of the total cooking time; roast in the oven uncovered the remaining time..